In
a food processor fitted with an "S" blade, process the walnuts and
raisins until the mixture begins sticking together. Press into a plate,
pie plate, or tart pans and chill for several minutes.

In
the food processor, again with the "S" blade, process one plum, the
coconut butter, and the coconut nectar. When pureed, spread over the pie
crust. Place the plum slices on top.

This goes really well with a bit of banana ice cream and a bit of blackberry puree.

calories: 396

fat: 19 gr

carbs: 60 gr

protein: 6 gr

Lunch

Salad with Blackberry Dressing

serves 2 ~ $1.50 per serving

1 head romaine, chopped ($1.29)

6 leaves kale, chopped ($.50)

2 carrots, shaved or sliced ($.20)

2 ribs celery, sliced ($.20)

1 medium onion, thinly sliced

4 tablespoons blackberry sauce (see dessert recipe below) ($.50)

2 tablespoons olive oil ($.20)

teaspoon apple cider vinegar ($.10)

salt and pepper to taste

I
love blackberries and this is my new favorite salad dressing. And yes,
this is the second salad of the day. It's not true that a raw and vegan
lifestyle means living on salads, but any healthy diet includes lots
of them. It's a good thing they taste so great!

This
is a simple salad, assembled with chopped romaine, sliced carrots (I
used a vegetable peeler), and sliced celery and onions. The dressing
really makes this wonderful, even though it's also incredibly simple.
Just puree the blackberry sauce, olive oil, and apple cider vinegar
until smooth. This is a small batch, but can be doubled, tripled or more
and stored in the fridge for up to a week.

calories: 381

fat: 16 gr

carbs: 58 gr

protein: 9 gr

Dinner

Corn Chips and Salsa

serves 2 ~ $2.15 per serving

chips

2 cups corn kernels ($1.30)

1 red bell pepper ($.50)

1 medium onion

1 jalapeno ($.05)

2 tablespoons olive oil ($.20)

1 teaspoon crushed red pepper flakes

1 tablespoon olive oil for tray

Now I know I really should get a nine tray Excalibur dehydrator. I'd make tons of these chips with it.

To
make, just put all ingredients in a food processor fitted with an "S"
blade and process until almost smooth. Spread out about 1/8 inch thick
on lined dehydrator trays that have been liberally coated with olive
oil. Dry for about two hours, then flip and peel the liner off. Dry for
another several hours or overnight until dry and crispy. Break into
chip sized pieces.

salsa

2 ripe red tomatoes, diced ($1.00)

2 green tomatoes, diced (or tomatillos) ($1.00)

1 medium onion, minced

1 jalapeno, minced ($.05)

4 tablespoons chopped cilantro, optional ($.10)

juice of one lime ($.50)

1 tablespoon apple cider vinegar ($.10)

1/2 teaspoon salt, or to taste

Assemble all ingredients and stir to combine. Really, it's that easy. Serve with corn chips.

calories:377

fat: 22 grcarbs: 45 grprotein: 9 gr

Dessert

Caramel Apple Pie

serves 6 ~ $1.60 per serving

crust

1 cup walnuts ($3.00)

1 cup raisins ($1.00)

filling

5 apples ($3.00)

1/2 cup raisins ($.50)

4 tablespoons agave ($.40)

4 tablespoons lemon juice ($.40)

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice ($.10)

caramel

4 tablespoons almond butter ($.80)

2 tablespoons agave ($.40)

2 tablespoons olive oil ($.20)

4 tablespoons water

This may possibly be the best apple pie I've ever had.

Peel and slice the apples into
pieces about 1/8 in thick. In a lidded container (I used a zip lock
box), toss the apples and 1/2 cup raisins with the agave, lemon juice,
cinnamon, and pumpkin pie spice until well coated. Spread out on a
lined dehydrator sheet and dry for about 2 hours, stirring once or
twice. This isn't meant to dry the apples, but to soften them and let
the flavor intensify.

In a food processor fitted with
the "S" blade, process the walnuts and 1 cup raisins until the mix
starts to stick together. This takes a couple minutes. Press the mix
into the bottom and 2 inches up the sides of an 8 inch spring form pan.
Put in the freezer for a half hour to firm.

In a bullet type blender, puree the almond butter, agave, olive oil, and water until very smooth.

Spoon the apple mixture from the
dehydrator into the chilled pie crust and pour the caramel evenly on
top. Chill for another half hour, if desired. For extra creamy
goodness, serve with a scoop of vanilla banana ice cream.